Shrimp And Cucumber Stir Fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Cucumbers, peeled | |
| 3 | T | Salad oil |
| 2 | T | Minced fresh ginger |
| 1 | Clove garlic, minced | |
| 1/4 | c | 2.5oz / 70.87 grams minced |
| green onions including | ||
| tops | ||
| 1 | lb | 453.6 grams medium-sized |
| shrimp shelled and | ||
| deveined salt | ||
| 3 | T | Dry Sherry or |
| regular-strength chicken | ||
| broth | ||
| 2 | T | Distilled white vinegar |
| 1 1/2 | T | Soy sauce |
| 1 | t | Cornstarch, corn flour or |
| potato flour | ||
| 1/2 | t | Sugar |
INSTRUCTIONS
ARIZONA NEWSLINK ONLINE WEBSITE: http://www.aznewslink.com The Recipes File Newsletter is produced by Arizona Newslink Online, newsdesk@aznewslink.com Prepare cooking sauce and set aside. Cut cucumbers in half lengthwise; scrape out and discard seeds. Cut each cumcumber half crosswise into 1/4 inch thick slices. Place a wok or heavy pan over high heat. When wok is hot, add 1 tablespoon of the oil. When oil is hot, add cucumbers and 1 tablespoon of the ginger; stirfry until cucumbers are tender-crisp to the bite (about 3 minutes). Pour onto a platter and keep warm. Pour remaining 2 tablespoons oil into wok. When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp; stirfry until shrimp is cooked through (about 3 minutes). Stir cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt, then pour over cucumbers. COOKING SAUCE: Stir together 3 tablespoons dry Sherry or regular-strength chicken broth, 2 tablespoons distilled white vinegar, 1 1/2 tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato flour), and 1/2 teaspoon sugar. Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 652
Calories From Fat: 420
Total Fat: 47.4g
Cholesterol: 45.4mg
Sodium: 3876mg
Potassium: 1109mg
Carbohydrates: 20.7g
Fiber: 2.1g
Sugar: 6.6g
Protein: 24.8g